These homemade spinach tortillas make such a great and healthy lunch! And they are freezer-friendly, so you can make a big batch and have them ready whenever you need them.
Why This Recipe Works
I absolutely love these spinach tortillas! The recipe is super simple and the spinach makes the tortillas pretty healthy. Besides, I used a combination of whole wheat flour and all-purpose flour to make it even healthier.
They make such an easy lunch and can be filled in so many different ways. I usually use hummus, lettuce, and cut up vegetables like cucumber and bell pepper. But they are also great with vegan cream cheese, or a Mexican filling with sofritas, rice, and beans.
The recipe couldn’t be much easier. You need only 6 ingredients including salt and water.
First, wilt the spinach with boiling water (from the kettle) and then place all ingredients in a food processor and process until you’ve got a crumbly dough. Then, quickly knead it with your fingers and form a ball.
Let the dough rest in the fridge for 20 minutes and then use a rolling pin to make about 8 tortillas. Then use a non-stick pan to cook the green tortillas for 1-2 minutes on each side. Easy, peasy!
Spinach works perfectly in this recipe to give the tortillas a bright, green color. If you want, you could also replace it with Swiss chard or basil for a change.
The green tortillas freeze really well, so you can make a bigger batch and freeze some for later. This way you will have a delicious and healthy lunch in just minutes.
What Goes Into This Recipe
- Spinach – use fresh baby spinach.
- Flour – I used a combination of whole wheat flour and all-purpose flour. You can also replace it with spelt flour if you want.
- Olive Oil – I recommend extra-virgin olive oil.
- Baking Powder
- Salt
- Water
How To Make This Recipe
1. Step: Quickly wilt the spinach with hot water. Place the washed baby spinach in a colander, boil a full kettle, then carefully pour it over the spinach.
2. Step: Place the wilted spinach together with flour, salt, baking powder, olive oil, and water in a food processor. Process until you’ve got a crumbly dough.
3. Step: Quickly knead the dough with your hands and form a ball. Wrap it with plastic wrap or a clean kitchen towel.
4. Step: After the resting time in the fridge, use a rolling pin to form about 8 tortillas.
5. Step: Heat a non-stick pan and cook the tortillas for 1-2 minutes on each side. You don’t need to add any oil.
6. Step: Spread the spinach tortillas with hummus or cream cheese and fill them with lettuce, and cut up vegetables, and tofu. Or use them to make vegan burritos, taquitos, or vegan enchiladas.
Recipe Notes
- To make the tortillas gluten-free, you can replace the all-purpose flour with a gluten-free flour blend.
- You can also cut the tortillas into tortilla chips after cooking. Then serve them with roasted red pepper hummus or my jackfruit Buffalo dip. Besides, they are also delicious with my creamy vegan dip with vegan cream cheese and dates.
- If you don’t want to have small chunks of spinach in your tortillas, you can blend the spinach in a food processor before adding the rest of the ingredients.
Frequently Asked Questions
How Long Do The Spinach Tortillas Last?
Stored at room temperature, they will last around 2-3 days. However, if you store them in an airtight container in the fridge, they will last up to a week.
Can I Freeze Them?
Yes, they freeze really well. I like to freeze them in Ziploc freezer bags for up to 3 months. Make sure to pack them tightly and remove all excess air. This will make them last longer.
Related Recipes
- Easy Naan Bread Recipe
- Focaccia Bread
- Hummus Pizza with Veggies
- Stovetop Pizza with Avocado and Roasted Cherry Tomatoes
- Vegan Pulled Pork Wrap
- Vegan Basil Ricotta Pinwheels
I Love to Hear From You!
I hope you like these spinach tortillas as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Spinach Tortilla
Ingredients
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- 4 cups baby spinach
- 1/4 cup + 2 tablespoons water
- 1 teaspoon baking powder
- 4 tablespoons olive oil
Instructions
- Quickly wilt the spinach with hot water. Place the washed baby spinach in a colander, boil a full kettle, then carefully pour it over the spinach.
- Place the wilted spinach together with flour, salt, baking powder, olive oil, and water in a food processor. Process until you've got a crumbly dough.
- Quickly knead the dough with your hands and form a ball. Wrap it with plastic wrap or a clean kitchen towel.
- After the resting time in the fridge, use a rolling pin to form about 8 tortillas.
- Heat a non-stick pan and cook the tortillas for 1-2 minutes on each side. You don't need to add any oil.
- Spread the spinach tortillas with hummus or cream cheese and fill them with lettuce, and cut up vegetables, and tofu. Or use them to make vegan burritos, taquitos, or vegan enchiladas.
Notes
- To make the tortillas gluten-free, you can replace the all-purpose flour with a gluten-free flour blend.
- You can also cut the tortillas into tortilla chips after cooking. Then serve them with roasted red pepper hummus or my jackfruit Buffalo dip. Besides, they are also delicious with my creamy vegan dip with vegan cream cheese and dates.
- If you don't want to have small chunks of spinach in your tortillas, you can blend the spinach in a food processor before adding the rest of the ingredients.
Nutrition
The post Spinach Tortilla appeared first on Vegan Heaven.